Modified slightly from original recipe, because I always seem to have leftover spaghetti sauce!
5 cups spaghetti sauce (leftover)
1 tub(10 oz.) Philadelphia Italian Cheese and Herb Cooking Creme, divided (I used reduced fat)
1 cup Kraft Shredded Mozzarella Cheese, divided
3 cups cooked penne pasta
Heat oven to 350°F.
sauce, 3/4 cup cooking creme and 1/2 cup mozzarella in saucepan; cook and stir 2 to 3
min. or until mozzarella is melted. Add pasta; mix lightly. Spoon into
2-qt. casserole; top with remaining cooking creme and mozzarella. Cover.
Bake 20 min. or until heated through, uncovering after 15 min.